Cabbage Tomato Slaw Food

SIMPLE CABBAGE SLAW

Simple Cabbage Slaw image

When I was growing up, my father would make this salad as part of our Sunday dinner. Now I carry on the tradition with my own family. -Sandra Lampe, Muscatine, Iowa

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups coleslaw mix
1 medium sweet red or green pepper, finely chopped
5 tablespoons sugar
5 tablespoons cider vinegar
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine all ingredients and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

APPALACHIAN SLAW

Appalachian Slaw image

A salad version of coleslaw.

Provided by BLUEWOULF

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups chopped cabbage
1 tomato, chopped
½ cucumber, chopped
½ cup chopped onion
1 tablespoon sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon mayonnaise

Steps:

In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 12.5 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 3.1 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 619.9 mg, Sugar 8.1 g

CABBAGE AND TOMATO SLAW WITH SHERRY-MUSTARD VINIAGRETTE

Cabbage and Tomato Slaw with Sherry-Mustard Viniagrette image

Categories Salad Mustard Onion Tomato Vegetable Side No-Cook Fourth of July Picnic Vegetarian Buffet Vinegar Summer Chill Healthy Honey Cabbage Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/3 cup Sherry wine vinegar
3 tablespoons honey
2 tablespoons mustard seeds
1 1/2 tablespoons Dijon mustard
2/3 cup olive oil
12 cups thinly sliced green cabbage (from about one 2-pound head)
10 green onions, thinly sliced
12 ounces grape tomatoes or cherry tomatoes, halved

Steps:

Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.

CHILEAN CABBAGE AND AVOCADO SLAW

Chilean Cabbage and Avocado Slaw image

Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 5

Ingredients

1/2 large cabbage, cored and finely shredded (about 1 pound cabbage, which produces 5 cups shredded cabbage)
Salt to taste
4 to 5 tablespoons fresh lemon juice (more to taste)
1 large or 1 1/2 medium-size ripe avocados
Freshly ground pepper (optional)

Steps:

Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
Toss cabbage with half the lemon juice.
Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram

SPICED TOMATO AND CABBAGE SLAW

Spiced Tomato and Cabbage Slaw image

Provided by Opal L. Nutt

Categories Salad Tomato Vegetable Side Quick & Easy Wheat/Gluten-Free Dinner Lunch Summer Cabbage Jalapeño Bon Appétit Minnesota Fat Free Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

4 cups thinly sliced cabbage
1 3/4 pounds plum tomatoes, seeded, thinly sliced into strips
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
1 jalapeño chili, seeded, thinly sliced
1/4 cup salt
1 cup cider vinegar
3/4 cup sugar
1/2 teaspoon celery seeds
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon turmeric

Steps:

Mix first 5 ingredients in large bowl. Add salt; toss. Let mixture stand 1 hour. Rinse cabbage mixture thoroughly to remove excess salt. Drain. Return to bowl.
Combine all remaining ingredients in heavy medium saucepan. Stir over low heat until sugar dissolves and mixture is hot; do not boil. Pour dressing over cabbage and mix to coat. Let slaw stand 1 hour. (Can be prepared up to 2 days ahead. Cover and refrigerate.) Drain slaw before serving.

BACON, SLAW AND TOMATO SANDWICH

Bacon, Slaw and Tomato Sandwich image

My neighbor had this sandwich at her get together this past weekend and it looked terrific.There was an assortment of course but these didn't last long. This is the slaw recipe Recipe#460238

Provided by Annacia

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 slices thick-cut bacon
4 pieces white bread, toasted
2 tablespoons mayonnaise
1/2 cup cabbage slaw with dill
1 large heirloom tomato
salt and pepper

Steps:

In a large skillet, fry the bacon over medium heat until it's crispy, set it aside on a paper towel to drain.
Toast the bread so that it's crisp and brown on the outside, and firm but softer on the inside. Let the slices cool briefly, then spread equal amounts of mayonnaise on each slice.
Spread the 1/4 cup slaw on two of the slices of bread. Cut the tomatoes into 1/4-inch-thick slices. Arrange the slices evenly on top of the slaw, and season them with a sprinkling of salt and a generous amount of pepper.
Top with the bacon and the other piece of bread. Press each sandwich down gently, and cut it in half diagonally with a serrated knife.

FRESH CABBAGE AND TOMATO SALAD

Fresh Cabbage and Tomato Salad image

This recipe was in a brochure from our Health Insurance Company. It sounded good so I tried it and we liked it very much. It is a heart healthy recipe from the National Heart, Lung and Blood Institute. Guess that can't hurt...lol. You can make more of the dressing if you like extra flavor from that. We made a double batch of the dressing. Cook time is chill time if you want it chilled, but other than that there is no actual cooking time. Use a small head of cabbage. I couldn't get the software to let me reflect that in the directions or the ingredients.

Provided by OceanLuvinGranny

Categories Vegetable

Time 25m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 head cabbage, sliced thinly
2 medium tomatoes, cut in cubes
3/4 cup radish, sliced
1 dash salt
2 tablespoons olive oil
2 tablespoons rice vinegar (if you don't like rice vinegar, you could use lemon juice)
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 tablespoons fresh cilantro, chopped
1/4 cup red onion, cut in rings
1/4 cup green pepper, chopped in bite size squares

Steps:

In large bowl mix together the veggies.
In another bowl, mix together the res of the ingredients and pour over veggies.

Nutrition Facts : Calories 90.4, Fat 4.8, SaturatedFat 0.7, Sodium 61.5, Carbohydrate 11.7, Fiber 4.5, Sugar 7.2, Protein 2.8

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